EN ISO 927:2009

Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)

ISO 927:2009 specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth.
ISO 927:2009 is applicable to dehydrated herbs and spices.

Gewürze und würzende Zutaten - Bestimmung des Gehaltes an Fremdkörper (ISO 927:2009)

Diese Internationale Norm legt ein allgemeines Verfahren für die visuelle Prüfung oder mit einer Vergrößerung,
die das 10fache nicht überschreitet, von ganzen Gewürzen für die Bestimmung von sichtbaren
Verunreinigungen fest.
Diese Internationale Norm ist anwendbar für getrocknete Kräuter und Gewürze.

Épices - Détermination de la teneur en matières étrangères (ISO 927:2009)

L'ISO 927:2009 spécifie un mode opératoire général pour l'examen à l'œil nu, ou sous un grossissement de 10 fois au maximum, des épices entières afin de déterminer les matières étrangères macroscopiques.
L'ISO 927:2009 s'applique aux herbes aromatiques déshydratées et aux épices.

Začimbe - Določevanje tujih primesi in neuporabnih delov (ISO 927:2009)

Ta mednarodni standard določa splošni postopek za vizualni pregled oziroma ne več kot 10-kratno povečavo celih začimb za določevanje večjih smeti. Ta mednarodni standard velja za dehidrirana zelišča in začimbe.

General Information

• Status: Published
• Publication Date: 14-Oct-2009
• Withdrawal Date: 29-Apr-2010
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: CEN/SS C01 - Food products
• Drafting Committee: CEN/SS C01 - Food products
• Current Stage: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 15-Oct-2009
• Due Date: 22-Sep-2009
• Completion Date: 15-Oct-2009
• Ref Project: SIST EN ISO 927:2010 - Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)

Relations

• Corrected By: EN ISO 927:2009/AC:2012 - Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
• Effective Date: 05-Sep-2012

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 927:2010
01-februar-2010
=DþLPEH'RORþHYDQMHWXMLKSULPHVLLQQHXSRUDEQLKGHORY,62
Spices and condiments - Determination of extraneous matter and foreign matter content
(ISO 927:2009)
Gewürze und würzende Zutaten - Bestimmung des Gehaltes an Fremdstoffen (ISO
927:2009)
Épices - Détermination de la teneur en matières étrangères (ISO 927:2009)
Ta slovenski standard je istoveten z: EN ISO 927:2009
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST EN ISO 927:2010 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------

SIST EN ISO 927:2010

---------------------- Page: 2 ----------------------

SIST EN ISO 927:2010


EUROPEAN STANDARD
EN ISO 927

NORME EUROPÉENNE

EUROPÄISCHE NORM
October 2009
ICS 67.220.10
English Version
Spices and condiments - Determination of extraneous matter
and foreign matter content (ISO 927:2009)
Épices - Détermination de la teneur en matières étrangères Gewürze und würzende Zutaten - Bestimmung des
(ISO 927:2009) Gehaltes an Fremdkörper (ISO 927:2009)
This European Standard was approved by CEN on 15 September 2009.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.






EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2009 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 927:2009: E
worldwide for CEN national Members.

---------------------- Page: 3 ----------------------

SIST EN ISO 927:2010
EN ISO 927:2009 (E)
Contents Page
Foreword .3

2

---------------------- Page: 4 ----------------------

SIST EN ISO 927:2010
EN ISO 927:2009 (E)
Foreword
This document (EN ISO 927:2009) has been prepared by Technical Committee ISO/TC 34 "Food products".
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by April 2010, and conflicting national standards shall be withdrawn at the
latest by April 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 927:2009 has been approved by CEN as a EN ISO 927:2009 without any modification.

3

---------------------- Page: 5 ----------------------

SIST EN ISO 927:2010

---------------------- Page: 6 ----------------------

SIST EN ISO 927:2010

INTERNATIONAL ISO
STANDARD 927
Third edition
2009-10-15


Spices and condiments — Determination
of extraneous matter and foreign matter
content
Épices — Détermination de la teneur en matières étrangères




Reference number
ISO 927:2009(E)
©
ISO 2009

---------------------- Page: 7 ----------------------

SIST EN ISO 927:2010
ISO 927:2009(E)
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but
shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In
downloading this file, parties accept therein the responsibility
...